The Other White Meat

Derrick and I have decided our 2008 resolutions will include eating healthier, more veggie filled meals; taking our lunches to work more often to add a little room in the waste lines of our pants and our wallets; and to focus on necessities over wants. We aim to treat our bodies with a little more respect through better eating. I always forget that pork can be a part of a lean healthy meal.

A few months ago, I saw a recipe on The Wednesday Chef and bookmarked it in my brain to make after the calorie filled holidays. The recipe is for salt roasted pork tenderloin. Let me tell you- it does not disappoint. In the past when I have made pork tenderloin (and pork chops for that matter) I find them dry and sort of "meh" (say it with me..."meh"). This recipe provides a tenderloin that is full of savory pork flavor, bursting at the seams with moisture. I skipped the fingerling potatoes and served it with blanched broccoli. A happy husband had I. To save the recipe and make your own salt roast pork tenderloin, check out The Wednesday Chef. Yumtastic.

You sear the pork tenderloin in a little olive oil til all the sides are browned.
Meanwhile you mix together 6 cups of coarse salt, 4 Tbsp. of rosemary, & 1 cup water.


Spread 1/4 inch salt mixture in glass baking dish.
Lay seared tenderloin over salt.

Cover the tenderloin with the remaining salt mixture.
Bake in oven at 400 for about 30 minutes (or until reaches 160).

The result is a perfectly pork flavored, juice filled tenderloin.
Enjoy!